Greek Potato Salad Recipe – Tangy, Bold, and Mayo-Free Recipe
Introduction
This Greek potato salad is a vibrant and tangy dish that’s full of bold Mediterranean flavors. Featuring tender potatoes, sun-dried tomatoes, and tangy feta, it’s a refreshing mayo-free alternative perfect for any gathering.
Ingredients
- 2 pounds petite white or red potatoes
- 1 cup pitted kalamata olives
- 7 ounces oil-packed sun-dried tomatoes, drained and chopped
- 4 ounces capers, drained and reserve brine
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
- ½ cup feta cheese, crumbled
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic, pressed or minced
- 2 teaspoons dry mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Step 1: Add potatoes to a pot and cover with water by 1 inch. Salt the water and bring to a boil.
- Step 2: Reduce to a simmer and cook potatoes until fork-tender, about 15 minutes.
- Step 3: While potatoes cook, make the dressing: shake olive oil, vinegar, garlic, mustard, oregano, thyme, salt, and pepper in a jar.
- Step 4: Drain potatoes and cut into bite-sized pieces while warm. Drizzle with reserved caper brine and let cool slightly.
- Step 5: Add olives, red onion, sun-dried tomatoes, dill, and capers to the potatoes.
- Step 6: Pour in the dressing and gently toss until coated.
- Step 7: Taste and adjust seasoning. Top with crumbled feta.
- Step 8: Serve warm, at room temperature, or chilled.
Tips & Variations
- Use baby red potatoes for a firmer texture that holds up well in the salad.
- Substitute fresh oregano and thyme if available for a brighter herbal flavor.
- Add a handful of chopped fresh parsley or mint for added freshness.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- Let the salad rest for at least 30 minutes before serving to allow flavors to meld.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within this period for freshness. Reheat slightly if you prefer it warm, or serve chilled straight from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, you can use Yukon Gold or fingerling potatoes, but petite white or red potatoes hold their shape best and provide the ideal texture for this salad.
Is this salad suitable for meal prep?
Absolutely! It holds up well in the fridge and flavors improve as it sits, making it a convenient and tasty make-ahead side dish.
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Greek Potato Salad Recipe – Tangy, Bold, and Mayo-Free Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Potato Salad is a vibrant, tangy, and bold side dish that combines tender petite potatoes with kalamata olives, sun-dried tomatoes, capers, fresh dill, and crumbled feta cheese. Tossed in a zesty dressing made from olive oil, red wine vinegar, and herbs, this mayo-free salad is a refreshing Mediterranean twist perfect for warm-weather meals or as a flavorful complement to grilled dishes.
Ingredients
Potatoes and Vegetables
- 2 pounds petite white or red potatoes
- 1 cup pitted kalamata olives
- 7 ounces oil-packed sun-dried tomatoes, drained and chopped
- 4 ounces capers, drained (reserve brine)
- 1 cup red onion, thinly sliced
- ½ cup fresh dill, roughly chopped
Dressing and Garnish
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic, pressed or minced
- 2 teaspoons dry mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup feta cheese, crumbled
Instructions
- Boil the Potatoes: Place the potatoes in a pot and cover with water by about 1 inch. Add salt to the water and bring it to a boil over high heat.
- Simmer Until Tender: Reduce the heat to a simmer and cook the potatoes until they are fork-tender, which should take approximately 15 minutes.
- Prepare the Dressing: While the potatoes cook, combine the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, salt, and pepper in a jar. Shake well to emulsify the dressing.
- Drain and Cut Potatoes: Drain the cooked potatoes and, while still warm, cut them into bite-sized pieces. Drizzle the cut potatoes with the reserved caper brine and allow them to cool slightly to absorb flavor.
- Combine Salad Ingredients: To the potatoes, add the kalamata olives, sliced red onion, chopped sun-dried tomatoes, fresh dill, and capers. Gently mix to combine all elements.
- Add Dressing and Toss: Pour the prepared dressing over the potato mixture and toss gently until everything is evenly coated.
- Adjust Seasoning and Garnish: Taste the salad and adjust the seasoning if necessary. Finally, top the salad with crumbled feta cheese for a creamy, salty finish.
- Serve: Serve the Greek Potato Salad warm, at room temperature, or chilled according to your preference. It makes a perfect side dish for picnics, barbecues, or Mediterranean-inspired meals.
Notes
- You can use either petite white potatoes or red potatoes based on your preference; both work well in this salad.
- Reserving and using the caper brine adds a nice tangy depth of flavor to the potatoes.
- This potato salad is delicious served warm or cold, making it versatile for different occasions.
- If you prefer a less intense onion flavor, soak the sliced red onions in cold water for 10 minutes before adding them to the salad.
- For a gluten-free and vegetarian dish, ensure the sun-dried tomatoes and other ingredients are free from cross-contamination.
- Adjust the amount of feta cheese to taste or substitute with vegan cheese for a vegan version, though this will change the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek potato salad, tangy potato salad, mayo-free potato salad, Mediterranean salad, feta potato salad, healthy potato salad, sun dried tomato salad
